This hearty beef stew recipe is filled with rich flavors and herbs, making it a perfect dish for a cozy winter evening. The combination of beef, vegetables, and herbs creates a stew that is both satisfying and comforting. Serve it with a slice of crusty bread or over a bed of mashed potatoes for a complete meal.
Serves: 4-6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Difficulty: Medium
Ingredients:
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh rosemary, leaves removed and chopped
- 2 sprigs fresh thyme, leaves removed
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup frozen peas, thawed
- 1 tablespoon Worcestershire sauce
Equipment:
- Deep sauté pan or large soup pot or dutch oven
- Frying pan (to brown the beef cubes)
- Mixing bowl
- Slotted spoon
Directions:
Step 1: In a mixing bowl, toss the beef cubes with the flour to coat evenly.
Step 2: Heat the olive oil in the frying pan over medium-high heat. Add the beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Remove the beef from the pan and set aside.
Step 3: In the deep sauté pan or large soup pot, add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables start to soften.
Step 4: Pour in the beef broth and red wine (if using). Stir to scrape up any browned bits from the bottom of the pan. Add the rosemary, thyme, bay leaf, salt, and pepper. Stir to combine.
Step 5: Return the browned beef cubes to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally.
Step 6: Uncover the pot and continue to simmer for another 30 minutes or until the beef is tender and the sauce has thickened. Discard the bay leaf.
Step 7: Stir in the thawed peas and Worcestershire sauce. Simmer for another 5 minutes to heat the peas through.
Step 8: Serve the beef stew with a slice of crusty bread, over mashed potatoes, or with noodles. Enjoy!
Note: The deep sauté pan or large soup pot will provide a similar cooking environment to the Dutch oven, allowing for slow and even cooking of the stew.
